Of all the flavored white rice recipes I’ve made, this Indian yellow rice recipe is among the most delicious. Made with my favorite rice variety, this yellow jasmine rice has a distinctive flavor because of the spices used in addition to the fragrant grain. It’s definitely not the Spanish yellow rice my grandmother used to make! Complete it with chicken and/or vegetables and you have a quick meal your family will love.
Turmeric, cumin and a touch of cinnamon toasted in butter create the perfect base for the jasmine rice recipe. My family has been using Mahatma Rice for generations. The brand is well known and loved by many and their jasmine rice is among our favorites.
Yellow Jasmine Rice
Making Jasmine Rice
Jasmine rice is naturally fragrant and has an almost nutty flavor. Found in traditional Asian cuisines, this Indian yellow rice recipe is especially delicious when cooked with jasmine rice. Making jasmine rice isn’t complicated and adds a significant depth of flavor to any dish.
Find Mahatma’s jasmine rice at most major supermarkets. I buy it in the biggest bag sold because we go through so much of it! I promise you’ll be hooked with your first bite!
Indian Yellow Rice
To make this rice recipe, you’ll need:
- 2 cups Mahatma jasmine rice
- 3 cups chicken broth (or water for vegetarian-friendly recipes)
- 2 tbsp butter
- 4 garlic cloves, minced
- 1 tsp turmeric
- ½ tsp cumin
- 1-2 bay leaves
- dash or two of cinnamon
- salt, as desired
How to Make Jasmine Rice, All Spiced Up
Once you’ve cooked this jasmine rice coated in butter and spices, you’ll never want it any other way! The first step to making yellow jasmine rice is to add the butter, garlic, turmeric, cumin and a bit of cinnamon to a saucepan. Cook over medium heat for about 2 minutes, or until the garlic has softened.
Add the rice to the saucepan and stir to coat completely. Make sure to get the spices all over the rice and toast for a few minutes. This part creates a ton of flavor, so don’t skip it!
Add the broth (or water) to the pot and toss in your bay leaves. Increase the heat to a rolling boil, add the lid to the pan, and immediately reduce the heat again. Let the rice simmer for about 20 minutes or until the rice has cooked and is tender.
White Rice Recipes We Love
Hawaiian Garlic Shrimp – We ate this delicious garlic shrimp with white rice in Hawaii and immediately cooked it up at home!
Cuban Arroz con Pollo – I grew up on this savory Cuban rice dish and my kids do too!
Costa Rican Gallo Pinto – Our favorite breakfast rice dish from a country we adore.
West African Jollof Rice – delicious African rice dish made with stewed tomatoes.
Arroz con Leche – a Cuban dessert recipe made with short-grain rice.
Arroz Congri – A traditional Cuban dish cooking white rice and black beans together
Mango Curry with Organic Rice – a savory curry made with mango and organic chicken
Cuban Fried Rice – when east meets west, food culture is born.
Easy Coconut Rice in a Rice Cooker – simple, yet so savory
Indian Yellow Jasmine Rice
Made with turmeric and cumin, this fragrant Indian yellow rice recipe is elevated to perfection when made with jasmine rice. Yellow jasmine rice with vegetables or chicken makes a delicious and quick weeknight meal.
Ingredients
- 2 cups Mahatma jasmine rice
- 3 cups chicken broth (or water for vegetarian-friendly recipes)
- 2 tbsp butter
- 4 garlic cloves, minced
- 1 tsp turmeric
- ½ tsp cumin
- 1-2 bay leaves
- dash or two of cinnamon
- salt, as desired
Instructions
- The first step to making yellow jasmine rice is to add the butter, garlic, turmeric, cumin and a bit of cinnamon to a saucepan. Cook over medium heat for about 2 minutes, or until the garlic has softened.
- Add the rice to the saucepan and stir to coat completely. Make sure to get the spices all over the rice and toast for a few minutes. This part creates a ton of flavor, so don’t skip it!
- Add the broth (or water) to the pot and toss in your bay leaves. Increase the heat to a rolling boil, add the lid to the pan, and immediately reduce the heat again. Let the rice simmer for about 20 minutes or until the rice has cooked and is tender.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 139Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 709mgCarbohydrates: 20gFiber: 1gSugar: 1gProtein: 3g
